Akagera Management Company Ltd (AMC) is recruiting a qualified and experienced Head Chef to support the operations of the AP Mobile Camp in Akagera National Park, Rwanda. The successful candidate will oversee kitchen operations, prepare high-quality meals, manage kitchen staff, maintain food safety standards, and ensure an excellent dining experience for guests, staff, and special events.
The position is a full-time residential opportunity suited to a professional chef with strong culinary skills, kitchen management experience, and the ability to work in a remote safari camp environment.
About Akagera Management Company
Akagera Management Company Ltd was established through a partnership between African Parks and the Rwanda Development Board (RDB) to manage Akagera National Park.
African Parks will host the AP Mobile Camp to support programmes and events, including leadership workshops, the African Parks General Management Meeting, conservation-related workshops, and training activities.
AMC is seeking a motivated, reliable, and experienced professional to lead the camp’s kitchen operations.
Position Summary
The Head Chef will be responsible for the overall management and operation of the mobile camp kitchen. The role involves ensuring the consistent preparation and service of high-quality, safe, and nutritious meals for guests, staff, and special functions.
The successful candidate will lead the kitchen team, plan menus, manage food supplies, control costs, maintain hygiene standards, and adapt to the demands of operating in a remote wilderness environment with potentially limited resources.
Key Responsibilities
1. Culinary Operations
The Head Chef will:
- Plan and prepare high-quality meals for guests, staff, and special functions.
- Develop varied and balanced menus suitable for international visitors and different dietary requirements.
- Maintain high standards of food quality and presentation.
- Ensure meals are prepared and served according to scheduled meal times.
- Accommodate food allergies, dietary restrictions, and special guest requests.
- Monitor portion sizes and minimize food wastage.
2. Kitchen Management
- Supervise and coordinate kitchen staff.
- Train and mentor cooks, kitchen assistants, and kitchen stewards.
- Prepare staff duty rosters in coordination with camp operations.
- Promote discipline, teamwork, and professional conduct.
- Ensure proper handover procedures between shifts.
3. Food Safety and Hygiene
- Ensure compliance with food safety, hygiene, and sanitation standards.
- Maintain clean and organized kitchen, food storage, and preparation areas.
- Monitor food temperatures and safe storage conditions.
- Ensure appropriate handling of perishable products.
- Conduct regular inspections of kitchen facilities and equipment.
4. Stock Control and Procurement
- Manage food inventory and stock levels.
- Prepare accurate food orders and forecast kitchen requirements.
- Conduct regular stock counts and reconcile inventory records.
- Minimize spoilage, losses, and wastage.
- Monitor food costs and report significant variances.
5. Budget and Cost Control
- Manage kitchen operations within approved food cost budgets.
- Identify cost-saving opportunities without compromising meal quality.
- Maintain records of kitchen expenditure and stock consumption.
6. Equipment and Maintenance
- Ensure kitchen equipment is used correctly and maintained in good working condition.
- Report equipment faults promptly.
- Monitor fuel, gas, refrigeration, and generator-dependent kitchen systems.
7. Guest Experience and Special Events
- Maintain a positive and professional presence around guests.
- Discuss menu preferences and dietary requirements with guests where appropriate.
- Ensure food service contributes to an excellent overall guest experience.
- Assist with special events, bush dinners, braais, and VIP functions when required.
Minimum Qualifications and Experience
Education
A formal culinary qualification or recognized chef certification is preferred.
Professional Experience
Applicants should have:
- At least five years of experience in professional food service operations.
- At least two years of experience in a senior chef or kitchen management position.
- Experience in remote camps, safari lodges, field operations, or hospitality environments, which is highly advantageous.
Required Skills and Competencies
The ideal candidate should demonstrate:
- Strong leadership and staff supervision skills.
- Excellent culinary skills and menu-planning abilities.
- Good knowledge of food safety and hygiene.
- Experience in inventory management and food cost control.
- Ability to work under pressure and meet operational deadlines.
- Strong organizational and communication skills.
- Ability to adapt to changing guest numbers and operational needs.
- Physical fitness and readiness to work in a remote camp environment.
- Good spoken and written English.
- Knowledge of French, which is an advantage.
- Familiarity with local ingredients and food preparation techniques.
Working Conditions
The Head Chef will work at a remote mobile camp located within Akagera National Park. Applicants must be prepared for the specific conditions associated with living and working in a wilderness environment.
These include:
- Accommodation in a canvas safari tent.
- Shared ablution facilities with camp staff.
- An unfenced wilderness environment with free-roaming wildlife.
- Compliance with camp safety procedures and wildlife protocols.
- Exposure to dust, heat, rain, insects, and other environmental conditions.
- Potentially limited electricity and communications, depending on generator and solar systems.
- Working hours that may include early mornings, evenings, weekends, and public holidays.
- Days off scheduled according to guest occupancy, camp operations, and activity schedules rather than fixed weekly arrangements.
- Extended periods at camp during busy operational periods.
- Living and working closely with colleagues while maintaining professional conduct.
Flexibility, resilience, self-motivation, and a positive attitude are essential for this position.
Performance Evaluation
The successful candidate will be assessed on:
- Guest satisfaction with food quality and presentation.
- Compliance with food safety and hygiene standards.
- Kitchen cleanliness and organization.
- Food cost management.
- Inventory accuracy and stock control.
- Staff development and kitchen team performance.
- Ability to deliver meals efficiently as guest numbers change.
- Compliance with operational procedures and safety requirements.
Application deadline: 20 October 2026.
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